Giyaling is the basis of many of my homelands traditional dishes and is eaten all year round and at most meals also when we have Chi. Once you have mastered this simple bread like pancake you will be able to make many more Hunza dishes very simply.
Prepartation
TRADITIONAL
PREPARATION TIME; 10 mins
COOKING TIME; 15 mins
Utensils
- Ladle
- teaspoon
- cup
- flexible spatula
- griddle, ( heavy based fry pan or electric skillet)
Ingredients
makes 8 medium pancakes
- 2 Cups wholewheat Dagowang (self raising flour)
- Desi Ghee (clarified butter)
- 1/4 Tspoon Bay (Salt)
- 1 3/4 Cup Xil (water)
- Zhuway Haneeya dell (Apricot oil) for serving
Method
Mix Flour, Xil (water) and Bay (Salt) into thin smooth paste
Put griddle on medium high heat, grease with Desi Ghee, use 1/2 cup ladle and fill with flour paste. Slowly pour paste onto centre of griddle, with base of ladle smooth paste to edge of griddle in a circular motion from centre to edge.
let Paste bubble and when surface looks dry flip with flexible spatula, cook on other side for 2 to 3 minutes.
Serve with Desi Ghee and Zhuway Haneeya dell ( apricot Oil)
